At the Department of Culinary Arts, Le Cordon Bleu School of Hospitality & Tourism, GD Goenka University, we nurture future culinary professionals through a balanced approach that integrates theoretical knowledge with practical training.
Programs @ Le Cordon Bleu School of Hospitality and Tourism
Explore diverse programs for innovative, hands-on learning
Research
Building blocks for breakthroughs
Mattu Gulla (Local grown Green Brinjal from Udupi, Karnataka)
Plant Based Meat The new Future
Faculties
Dedicated, skilled, knowledgeable
Mr. Bhavin Parekh
Assistant Director - F&B Operations & Management
Prof. Rajiv Gulshan
Dean - School of Hospitality and Tourism
Prof. Rajiv Aditya Cowasjee
Director, Technical & Practical Arts
Chef Thierry Le Baut
Director, Academics
Prof.(Dr.) Sudipta Sen Gupta
Professor
Chef Tarun Kandpal
Associate Director - Pastry Arts
Chef Mayank Chopra
Associate Director- Culinary Studies
Chef Sudipto Bhattacharya
Associate Director, Technical & Practical Arts
Prerna Kothari
Senior Learning Facilitator
Chef Manan Chakraborty
Assistant Director - Culinary Studies
Dr. Nikhil Saini
Assistant Director-Guest Services Management
Ms. Atreyee Banerjee
Assistant Professor
Anshika Babbar
Assistant Professor
Anushree Aiyer
Assistant Professor
Mr. Manik Kesar
Assistant Professor
Chef Gurjinder Singh
Assistant Professor
Chef Sandeep Kumar
Lab Technician
Chef Vishnu Kumar
Lab Technician
Chef Surender Kumar
Lab Technician
Chef Amit Singh
Lab Technician
Facilities
Offers a range of state-of-the-art facilities to support both teaching and research
Classroom
Our classrooms can accommodate 30 to 100 students depending on the sizes, offering a comfortable space for collaboration.
Library
GDGU Library & Information Resource Center with its modern collection of knowledge resources
Research Labs
Setting leverages technology to enhance the learning
experience.
Auditorium
The auditorium at GD Goenka University is a space designed for connection, creativity, and learning.
About Us